"A long bar stocked with rhum agricole is Maloya’s biggest draw, but the food at this candlelit Réunionese restaurant is also a great introduction to Indian Ocean créole cooking, making this a good choice for low-key drinks that might turn into dinner. Get an assorted snack platter—it comes in a woven basket with a toy-sized pot of chutney, and should include the excellent pork samoussas, fragrant with combava (makrut). You could stop there, but the entrees, all under $25, are worth delving into. Try the swordfish massalé, tender cubes of swordfish in a tamarind broth, or the rougail saucisses with housemade sausages. Just don’t expect heavy seasoning or fancy plating. This is more like having a meal in a home, complete with double-handed cooking pots, directly from the island." - neha talreja, hannah albertine, bryan kim, sonal shah, willa moore
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